English Easter cake
To be honest, the recipe for English Easter cake is not much different from the traditional one, which is used by housewives every year on Easter Eve. The only original “trick” is the presence of ginger powder among the ingredients, which gives the baked goods a more interesting taste and spicy aroma. It can also be noted that the English Easter cake is not covered with glaze, but only smeared with honey water. By the way, this will allow you to decorate holiday baking to your liking, for example, decorate with confectionery sprinkles that will easily stick to a sticky surface.
Ingredients
Servings 8-10- 700 g flour
- 100 g sugar
- 300 ml milk
- 1 egg and 4 yolks
- 80 g butter
- 150 g dark raisins
- 12 g fresh or 6 g dry yeast
- 2 tbsp. l. vanilla sugar
- 1 st. l. Teddy bear
- 1 tsp ginger powder
- 0.5 h. l. year
Cooking
Step 1
Prepare the dough for the English cake. If the yeast is fresh, dilute it in warm (37-39 ° C) milk and let it froth. Sift flour with salt and ginger powder. Cut the softened butter into small pieces and rub it into the flour with your fingertips. Form a hill, make a recess in it, pour in the yeast (if it is dry), add sugar, egg and yolks, start pouring milk, kneading the dough. Knead the dough until it stops sticking to your hands.
Step 2
Pour in the raisins, knead so that it is evenly distributed. Form a ball from the Easter cake dough, grease with vegetable oil, cover and leave in a warm place for 1.5 hours.
Step 3
Put the dough into the cake molds, cover with clean towels and leave in a warm place to proof for 40 minutes. It should rise well and increase in volume at least 2 times.
Step 4
Bake in a preheated oven at 180°C until cooked through, 20 to 45 minutes, depending on size. Grease hot cakes diluted in 2 tbsp. l. water with honey and cool.